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Article: Native vs. damaged milk fat globules: Membrane properties affect the viscoelasticity of milk gels
- Article from:
- Journal of Dairy Science
- Article date:
- October 1, 2002
- Author:
CopyrightCopyright American Dairy Science Association Oct 2002. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The storage modulus G' of rennet and acid milk gels filled with milk fat globules was measured as a function of the fat globule surface composition (native milk fat globule membrane, caseins and whey proteins, or a mixture of the three due to mechanical treatments) and surface area (i.e., the fat globule size). By different technological procedures, it was possible to obtain fat globules of constant surface composition but various sizes, and vice-versa, which had never been done. For both rennet and acid gels, a critical fraction of the fat globule surface covered by caseins and whey proteins was identified (-40%), beyond which G' increased. Below this threshold, the gel ...